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Easy BBQ Pulled Pork Sliders for Labor Day Perfect

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These BBQ pulled pork sliders are the ultimate crowd-pleaser for Labor Day. Tender, slow-cooked pork shoulder is paired with a homemade BBQ sauce and a quick pickled slaw, all served on toasted brioche buns.

Ingredients

Scale
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 3–4 pounds bone-in pork shoulder
  • 1 tablespoon olive oil
  • 1 cup chicken broth (low-sodium)
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3 cups shredded green cabbage
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon celery seeds
  • 12–16 slider buns (brioche preferred)
  • Butter (for toasting buns)
  • Optional: pickle slices, extra BBQ sauce

Instructions

  1. Trim excess fat from pork shoulder, leaving a thin layer. Pat dry. Mix dry rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, cayenne) and rub all over pork. Wrap in plastic and refrigerate overnight (or at least 30 minutes).
  2. Remove pork from fridge 30 minutes before cooking. Heat olive oil in a large skillet over medium-high heat. Sear pork for 3-4 minutes per side until deeply browned.
  3. Place seared pork in slow cooker. Add chicken broth, apple cider vinegar, and bay leaves. Cook on LOW for 8 hours or HIGH for 5-6 hours.
  4. While pork cooks, make BBQ sauce: In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, and cayenne. Simmer over medium heat for 10-15 minutes, stirring occasionally. Set aside.
  5. Make pickled slaw: In a saucepan, combine apple cider vinegar, water, sugar, salt, and celery seeds. Bring to a boil, stirring to dissolve. Pour over shredded cabbage in a bowl. Toss and let sit at least 30 minutes.
  6. When pork is done, transfer to a cutting board. Discard bay leaves. Skim fat from cooking liquid, reserving 1/2 cup. Shred pork with two forks, discarding large fat pieces and bone. Return to slow cooker with reserved liquid and 1 cup BBQ sauce. Toss to coat. Keep warm.
  7. Preheat oven to 350°F. Split slider buns and place cut-side up on a baking sheet. Butter cut sides. Toast for 5-7 minutes until golden.
  8. Assemble sliders: Place pulled pork on bottom bun, top with pickled slaw, optional pickle slices, and extra BBQ sauce. Cap with top bun. Serve immediately.

Notes

For best flavor, season the pork overnight. Toasting the buns prevents sogginess. Leftover pulled pork can be refrigerated for up to 5 days or frozen for 3 months. The slaw can be made up to 3 days ahead.

Nutrition

Keywords: BBQ pulled pork, sliders, Labor Day, slow cooker, pulled pork, barbecue, summer recipe

Find it online: https://cheerycrisp.com/easy-bbq-pulled-pork-sliders-for-labor-day-perfect/